This apricot barbecue sauce is a simple homemade recipe, perfect for enhancing the flavors of your pork and chicken dishes. In just 15 minutes on the stovetop, you can craft this quick and easy sauce that’s sweet without being overly sweet. Whether used immediately or stored for later, it’s a versatile and delicious addition to your next dinner on the bbq.
Are you into making your own bbq sauce? You should be, because it’s insanely easy and, dare I say, tastes much better than what you get at the store.
This apricot barbecue sauce is truly so good. When I was recipe testing it I brought it to dinner at my parents’ house and both my dad and my husband went back for 2nd and 3rd helpings of it with their pulled pork.
And on top of that they both don’t like overly sweet sauces, so when I say that this sauce is sweet without being cloyingly so, I mean it. And it has a nice tang from the vinegar, Worcestershire, and mustard powder.
Look, is this sauce life-changing? No, but is any sauce really? However it is good, and easy to make. And I’m betting your family will like it.
So scroll down to see the step by step pictures and instructions, as well as helpful tips, to get the most out of this apricot bbq sauce recipe.
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Apricot jam: for this recipe I used Crofters apricot spread, which has slightly less sugar than most other apricot jams or preserves (between 7-8 grams of added sugar per tablespoon vs other brands which were between 9 and 12 grams of added sugar per tablespoon). You’ll need to cut the amount of jam accordingly if you don’t want the bbq sauce to turn out too sweet. I would start with 4 tablespoons and then taste it to see how much more you’d like to add.
- Ketchup: be sure and get unsweetened ketchup, otherwise the sauce will come out too sweet. I like to use Primal Kitchen unsweetened ketchup.
- Molasses: the same things goes here as for the apricot jam. I used Wholesome organic molasses, which has 10 grams of sugar naturally in it (not added). Most other jars of molasses I saw at 14 grams of sugar, so you may want to add slightly less in the recipe. This shouldn’t have as big of an impact as the jam, since there’s much less of it.
- Worcestershire sauce: make sure the kind you have is gluten free if your family needs that.
- Apple cider vinegar: you can substitute white wine vinegar if you don’t have apple cider vinegar.
- Spices: the homemade seasoning blend I use consists of mustard powder, smoked paprika, garlic powder, ground black pepper, and Diamond Crystal kosher salt.
How to make apricot bbq sauce
(Note: please see the recipe card at the end of this post for the complete written instructions.)
The great thing about bbq sauces in general is that they’re pretty easy to make. Just measuring out the ingredients, add them to a pan over some heat, and stir to let all the flavors meld together.
What to use apricot barbeque sauce on
Of course there are lots of ways to use bbq sauce, though since this one is one the fruity side in general I would recommend it with pork, chicken, and even on salmon. But you can use it for anything you’d like! Here are some recipe ideas:
- on smoked pork tenderloin;
- over pulled pork or pork ribs;
- as a glaze for basic grilled chicken thighs; or
- to dip grilled potato wedges in.
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20-Minute Sweet & Tangy Apricot Barbecue Sauce
Equipment
- A small saucepan
Ingredients
- ½ c unsweetened ketchup
- 7 tbsp apricot jam
- 2 tsp apple cider vinegar
- 1.5 tsp Worcestershire sauce
- 2 tsp molasses
- 1 tsp kosher salt Diamond Crystal
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
Instructions
- Place a small saucepan over low heat on a stovetop burner. Measure out the ketchup, jam, apple cider vinegar, worcestershire sauce, and molasses using measuring cups and spoons and add them all into the saucepan, letting them warm up as you add them.
- Use a whisk to combine everything together, then measure out and add the spices to the mixture. Use the whisk again to combine it all and increase the heat to medium low.
- Let the mixture cook for 10 to 12 minutes, stirring occasionally with the whisk, until it starts to thin slightly.
- Remove from the heat and let cool for 5 minutes or so, then either use right away or place in a glass jar or other container. If not using right away, let the sauce cool completely before placing a lid on it and storing in the fridge for up to 4 days.
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